Foods Low in Vitamin A (β-Carotene) (921st - 940th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  190 μg
• Green pea (canned in brine)
  
  200 μg
• Hyacinth bean (immature pods, raw)
  
  200 μg
• Tosaka-nori (green, salted, desalted)
  
  200 μg
• Cucumber, Pickle (salted pickles)
  
  210 μg
• Cucumber, Pickle (nukamiso-zuke)
  
  210 μg
• Broad bean (immature beans, boiled)
  
  210 μg
• Bracken (young shoots, raw)
  
  210 μg
• Mume, Japanese apricot (raw)
  
  220 μg
• Okinawa-mozuku (salted, desalted)
  
  220 μg
• Scallop (boiled)
  
  230 μg
• Edamame (raw)
  
  240 μg
• Broad bean (immature beans, raw)
  
  240 μg
• Head lettuce, crisp type (head, raw)
  
  240 μg
• Wakame Fruit-bearing leave (raw)
  
  240 μg
• Wakame Blanched and salted (desalted)
  
  250 μg
• Edamame (boiled)
  
  260 μg
• Fukinoto (inflorescence, boiled)
  
  260 μg
• Hitoegusa (tsukudani)
  
  260 μg
• Chinese style instant cup noodles (dried by frying)
  
  270 μg